Tomato Wine

I got this recipe from a friend. It’s his old family recipe, I’ve never made it or tried it. He said it was very good. If anyone has made a Tomato wine, I’d love to hear about it, I have no idea what to expect for flavor.

This recipe makes 1 gallon of wine. I don’t have any other details except that it says to strain after certain amounts of time. If you have made wine before, you know to look for the fermentation to have finished and the wine to have cleared, so I left the times out.

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17 Comments

Scott from Michigansaid,

I am working on an old family recipe from a friend. I have to get a kit and supplies around yet, and this will be my first attempt at winemaking. Trying to arrange a meeting with the actual maker of some tomato wine from last summer. It was fantastic to say the least. Hoping to get some instructions and tips, the gentleman is in his upper 80’s so this should be a fun and informative visit. I’ll try to keep updates on it for anyone interested.
Happy winemaking

suneelsaid,

This is everything I have on it. I have never made it, I acquired a friend’s family recipe. I guess if it’s good enough to be a family recipe, it must be pretty good. If anyone has followed the recipe, I’d like to hear how it came out.

Nicolesaid,

I followed this recipe a couple months ago and have racked it once. I read online to rack it every 3 months for 1 year then bottle. It’s still pritty murky even after a couple months, but every couple of weeks it looks a little clearer. I’ll keep you all posted. I tasted it when I racked it and it was nasty, but apparently that’s normal with tomato wine. It needs lots of time. It’s a beautiful golden color, like honey which surprised me. I am not telling anyone what it is, I’ve got it labeled “secret wine” because I want everyone to guess what there drinking.

Chucksaid,

I made a batch of tomato wine about 10 years ago. The recipe was similar to this one, but without the raisins or oranges. I can tell you that it looked and tasted similar to a white wine, with a scent of tomato juice afterwards.

Chucksaid,

I can’t verify in terms of wine, but it makes sense based on my other experiences.

I make a lot of home-made bread and the bread-making yeast will ‘feed’ on honey just like sugar. With the idea that bread-making yeast and wine-making yeast both originated in the wild, I think they would be similar enough that sugar is worth a try.

Later, I found this stmt that explains that diluated sugar is good for alcohol fermentation … “You may not want a fermented jar of honey on your shelf, but ancient people turned that characteristic of honey to their advantage in creating what may well have been the very first alcoholic beverage. Honey mixed in water and allowed to ferment, produces the drink called “mead.” ”

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